Bev's Whole Wheat Chocolate Chip Cookies

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The eating healthier challenge is still on, but I'm both craving cookies and feeling guilty for not baking treats for my school kids.  SO... I figured if I'm going to indulge in a "bad" food, I'll make it as healthful as possible. :o)  These contain both oats and whole wheat flour, both whole grains.  We also use butter and oil instead of shortening or margarine. (and this is one of those times I'm choosing healthy over cost and using real butter instead of subbing margarine)



My friend Rebecca said she found this recipe in a magazine.  I have no idea what magazine or who Bev is, so that's the best credit I can give.  I CAN tell you that these chocolate chip cookies are delicious!  The texture is a bit grainier than recipes using all white flour, but they are light and crisp and the taste is terrific.  They really are worth a try.

Bev's Whole Wheat Chocolate Chip Cookies

3/4 C. quick oats
1 C. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. butter, softened
1/4 C. oil
1/3 C. sugar
1/3 C. brown sugar
1 egg
1 tsp. vanilla
1 C. chocolate chips

Preheat oven to 350.  Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor.  Transfer to a bowl and stir in flour, baking soda and salt.  Beat butter in a mixing bowl with an electric mixer until fluffy.  Add oil, sugar, brown sugar, egg and vanilla; beat until smooth and creamy.  With the mixer running, add the dry ingredients, beating on low speed until just combined.  Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the baking sheets.  Bake cookies 14-15 minutes, until firm around the edges and golden on top.  Cool cookies for 2 minutes on baking sheets, then transfer to racks.

Enjoy these warm out of the oven with a nice cold glass of milk (skim if you're watching the healthy side!)  The kids just came home and ate as many of these chocolate chip cookies as they do the regular kind!

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